Wednesday, June 27, 2012

Baked Mexican Rice

Baked Mexican Rice


1 tbsp olive oil
1 1/2 cups brown rice
8 oz tomato sauce
2 cups water
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 chicken bullion cube, broken up
1 tbsp taco seasoning
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 can corn, drained
1 block cheddar cheese, grated

Pre-heat oven to 375 degrees.

Fry rice in the olive oil over medium heat for a few minutes.  Pour in the tomato sauce and stir to coat all the rice.  Add the cold water and ingredients through taco seasoning.

Pour into a 9 x 13 inch baking dish.  Stir in the remaining ingredients.  Bake for 1 hour covered, uncovering for the last few minutes.